Saturday, October 22 2016


Tournedo Rossini

Update: May, 24/2015 - 02:13

The classic recipe is brought by Chef Raphael from JW Marriot Hotel Ha Noi. Enjoy the tender beef with the rich and buttery foie gras!

Ingredients: serves 4

For the beef:

  • 4 pcs (120g) slices of tenderloin
  • 4 pcs (60g) slices of foie gras
  • 60g flour
  • salt and pepper to taste

For the sauce:

  • 0.4l beef stock
  • 0.1l port wine
  • 20g chopped truffle
  • 200g shallots
  • 200g butte
  • 10ml truffle oil

For the carrot puree:

  • 200g onion
  • 600g carrot
  • 2l chicken stock
  • 100g butter
  • salt and pepper to taste

For the carrot:

  • 6 pcs baby carrot
  • 6 pcs baby radishes


  • Season and grill the beef tenderloin on all sides and cook till the desired temperature.
  • Let the beef rest (the rule of thumb is at least half of the cooking time).
  • Season foie gras, dip in flour and pan fry at the last minute.
  • Reduce the beef stock with port wine and shallots until thick.
  • Strain and add the butter. Add the truffle oil and chopped truffle. Correct the seasonning.
  • In a pot, sweat the onions and the carrot with the butter.
  • Cover with chicken stock and cook until all the liquid has reduced.
  • Blend and correct the seasoning.
  • Blanch baby vegetables in salted water. Cool down. At the last minute, re-heat in chicken stock with a little bit of butter to make it shiny.
  • Plate and serve.

You can sample the dish at Marriott Hotel Ha Noi, 8 Do Duc Duc Rd, Me Tri Ward, South Tu Liem, Ha Noi. Tel. +84 4 3833 5588.

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